Potato cake with sauerkraut and Kabanossi

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the dough, peel and wash the potatoes and grate them finely on a clean tea towel. Squeeze the potato rasp (see handle). Mix 400 g flour, dry yeast and about 1 teaspoon salt. Add grated potatoes, egg and 100 ml lukewarm water.

2. 2

   First knead everything with the dough hooks of the hand mixer. Then knead vigorously with floured hands to a smooth dough. If the dough is too dry, knead in a spoonful of lukewarm water.

3. 3

   Cover and leave to rise in a warm place for about 45 minutes.

4. 4

   In the meantime cut Kabanossi into slices. Clean and wash spring onions and cut them into rings. Drain the sauerkraut on a sieve.

5. 5

   Line a baking tray with baking paper. Knead the soft potato dough with floured hands. If the dough is too sticky, knead in 1-2 tbsp. flour. Roll out on the baking tray to an oval flat cake (approx. 1 cm thick) with a floured dough roll or press flat with floured hands.

6. 6

   Let it go for about 15 minutes.

7. 7

   Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Stir crème fraîche until smooth. Season with salt and pepper and spread on the potato dough. Spread sauerkraut, spring onions and sausage on top.

8. 8

   Bake in a hot oven for 40-45 minutes. Cover after 30 minutes if necessary.

9. 9

   Cut the potato cake into pieces and serve with crème fraîche if desired.

Nutrition Facts

KCAL
390 kcal

CARBS
46 g

FATS
16 g

PROTEINS
14 g